2TablespoonsBalsamic VinegarSave for end-- optional
Instructions
Pre-heat oven to 425 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking pan with cooking oil spray.
Peel outer skin from russet potato (optional), sweet potato, turnip, rutabaga, parsnip and carrots. Cut all vegetables into approximately ¾-inch cubes and place in a large mixing bowl.
Pour olive oil over all vegetables. Sprinkle salt, pepper, Rosemary and Thyme over vegetables.
Gently stir and turn vegetables over and over until they’re well coated with oil, seasoning and herbs.
Place vegetables into baking pan and bake for 35 minutes or until vegetables are roasted and cooked through. Remove from oven and toss vegetables with 2 Tablespoons Balsamic vinegar (optional). Serve warm.